Commercial Kitchen Sink Guidelines | Mise Designs

One three compartment sink for scullery or pot washing have two (preferably) or one drainboard, if permissible by the local authority, assuming you also provide a drying area for washed equipment.

• There are sometimes exceptions to this code as it pertains to limited preparation kitchens such as coffee shops and juice bars. Some local authorities will also allow a dishwasher in lieu of a three-compartment sink in these same limited preparation kitchens.
• These sinks are always indirectly drained.

Grease Traps

The footnote to the above commercial kitchen sink guidelines, some or all; may be required to be connected to individual, or common sewer system grease trap. This is because most sewer systems in the US were designed and built a century ago; so, a grease trap will reduce the volume of organic matter entering into it, the town can reduce their repair and maintenance costs.

Garbage Disposals

To further reduce the amount of organic matter entering into the system, some municipalities also require garbage disposals to be installed on preparation, scullery and dish machine sink bowls. This helps to pulverize the food waste, making it more easily retained by the grease traps.

Hot Water

All sinks are required to be supplied by adequate hot water service from an appropriately sized hot water heater. This sizing determination of the hot water heater is typically done by the Mechanical, Electrical and Plumbing (MEP) Engineer.

Your contracted restaurant consultant should advise you as to which of the above requirements pertain to your concept as you progress in the pre-design programming phase of your project.

Some other related blog posts we think you might also find helpful:

Equally as important when looking at the kitchen is how it relates to other areas of your project so we also suggest you read our posts about overall restaurant interior design.